Recipe Intro From feedfeed
Good luck sticking to only one slice of this rich-as-ever chocolate and chai pie by our resident baker, TheSweetAndSimpleKitchen. The coffee liquor is optional, although it adds a great kick of spice and flavor! Watch how to make this recipe here.
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Prep time 45 minutes
Cook time 40 minutes
Yield: Serves or Makes 8-10
In a liquid measuring cup, stir together water and vinegar. Set in the fridge until ready to use.
In a large bowl whisk together all purpose flour, sugar, and salt until combined. Add the cold, cubed butter to the flour and gently toss with your hands to coat each piece. Using your fingers or a pastry cutter, work the butter into the flour mixture until pea sized chunks of butter remain, with a remaining few larger pieces about the size of almonds.
Remove your water from the fridge and drizzle over the dry ingredients. Use a spatula to gently fold the water into the flour mixture until a shaggy ragged dough forms. Turn the dough out onto a cool surface (lightly floured if you need it) and gently work the dough with yours hands until it just comes together. Shape the dough into a disk. Wrap with plastic wrap and place in the refrigerator to chill for at least 1 hour or chill overnight.
Once your dough has chilled, remove it from the fridge and turn it out onto a cool floured surface. Use a rolling pin to roll the dough into a 11-12 inch circle about 1/4 inch in thickness. Place the pie shell into a pie dish and cut off excess dough around the edge, leaving about a 1 inch overhang. Crimp the edge of your pie crust using your fingers or a fork, or your preferred method.
Wrap pie shell in plastic wrap and set in the fridge to chill for at least 30 minutes. Meanwhile, prepare your filling
Preheat oven to 425°F.
In a large bowl, whisk together eggs, coffee liqueur, maple syrup, brown sugar, melted butter, spices, salt and vanilla until smooth.
In a heatproof bowl, melt ½ cup of the chocolate. Whisk into filling mixture.
Sprinkle toasted pecans and remaining ½ of the dark chocolate chips into the bottom of your chilled prepared pie shell. Pour filling mixture over top.
Place pie in the bottom ⅓ of your oven and bake for 15 minutes at 425F degrees. Reduce heat to 350F degrees and bake for an additional 35-40 minutes.
Remove pie from oven and allow to cool completely to room temperature. Serve with vanilla ice cream or whipped cream.